Recipe: Ginger Molasses Cookies

My brother made some of these ginger molasses cookies over the winter break, and I rather enjoyed them. They have a crisp exterior but a chewy interior, and they sort of resemble a cross between gingerbread and spice cookies.

Later I asked my brother for the recipe and he happily passed it along, mentioning that he originally got the recipe from his friend Kristin. (They’re yummy, Kristin!)

Note: The full recipe makes about 40 cookies, while the halved recipe makes about 20. I’m including both versions since you might not always need forty cookies ;).

In a large mixing bowl, beat butter with an electric mixer on low speed for 30 seconds to soften. Add 2 cups sugar, beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined.

Beat in as much of the flour mixture as you can with the mixer. If need be, use a wooden spoon to stir in any remaining flour mixture.

Shape dough into 1 ½ to 2-inch balls. (If you have a digital scale, aim for around 28 to 30 grams per ball.) Roll the balls in the sugar & kosher salt that you had set aside. Place dough about 2 ½ inches apart on baking sheets.

Bake at 350° for 12–14 minutes. If you’re baking multiple sheets at a time, swap the sheets halfway through. Bake the cookies until they’re light brown and puffed. After you take them out of the oven, let them cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool.

In a large mixing bowl, beat butter with an electric mixer on low speed for 30 seconds to soften. Add 1 cup sugar, beat until combined, scraping sides of bowl occasionally. Beat in the egg and molasses until combined.

Beat in as much of the flour mixture as you can with the mixer. If need be, use a wooden spoon to stir in any remaining flour mixture.

Shape dough into 1 ½ to 2-inch balls. (If you have a digital scale, aim for around 28 to 30 grams per ball.) Roll the balls in the sugar & kosher salt that you had set aside. Place dough about 2 ½ inches apart on baking sheets.

Bake at 350° for 12–14 minutes. If you’re baking multiple sheets at a time, swap the sheets halfway through. Bake the cookies until they’re light brown and puffed. After you take them out of the oven, let them cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool.